Paraguayan Cornbread - Sopa Paraguaya

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This cheese-laden loaf is boldly spiced, and in Paraguay it often accompanies a hearty beef soup. Every slice is peppered with moist corn kernels.

Ingredients Nutrition


  1. Heat oven to 375 degrees F.
  2. Stir boiling water into cornmeal in 3-quart bowl; continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites.
  3. Beat egg whites just until soft peaks form; fold into batter.
  4. Pour into greased 2-quart casserole.
  5. Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.
Most Helpful

Very good recipe, the cornbread was so moist! I added a can of fire-roasted diced green chiles (drained), and did half sharp cheddar and half monterey jack cheese. I also used frozen corn (defrosted) instead of canned corn. Everyone loved it, and asked for the recipe.

c.r.young August 30, 2009